Bakepan



H. E. KRATZER Nov. 12, 1940.

BAKEPAN Filed Jan. 6, 1939 g] wu Mvbofa Hen/M27 E ffm/*zer wf/ZW Patented Nov.`.12, 1940 UNITED STAT t-The' present `invention relates tomeans andl methods `for baking, and more particularly toi bakepans for and methods of baking rbuns known` l commercially as hamburger or barbecue bunsv `Buns of these andF similar types have been manufactured oniga commercial scale for many years to supply the needs of sandwich shops and, roadside luncheonestablishments` The present` commercial buns, howevenhavefnot been entire- 1 lylsatisfactory to the bakers orf consumers `because of their lack of uniform size,teXtur e,

color and tenderness. i f

The absence of these ydesired.characteristics in U present day buns is traceable principallytoV three ing pans; (2) the attempts `of `bakers-to obtain uniform bun sizes by ;punching down 4the proofed dough to `i-lt the common `shallow 4.moldsnow used vand requiring a second proofing and (3)` the exposure of the bun doughwto `thefopen oven heat. y

In overcoming the disadvantages ofthe prior` structures and methodaan object of the present inventionis to` provide novel `means and methods for baking buns of uniform size and shape andof a uniform tender crust and color. Y

A further object of this inVention-resides-in the provisions of novel means and methods for `baking whereby the second proofing -oftheu dough, with its detrimental effect` on'thebun, is`

eliminated.

A lfurther object of this invention resides in the provision of a novel baking pan having relatively deep bun molding pockets anda cover de-V signed to cooperate withthe pan` and substan-y tially completely isolate the bun dough from the open oven heat. I v I `A still further object of this inventionmis to i provide a novelcover for a baking pan with. rela- 40y tively small aperturescooperating with pockets inthe pan for permitting the air and gases generated from baking to escape. e 'e n Another object o-f this invention. is to provide i a novel baking pan having a cover with shallow ing pockets and provide a so-called trapdirectly over the pockets forretaining relatively cool air therein to prevent pre-baking ofthe top ofthe v dough so that the bun will not bake until the v 'pan and cover have reacheda temperaturefsufficient to bake the bun on all surfaces simulta-` neously.

Another object of this inventionl is to provide p a novel covered baking pan with depressions in` the cover preferably fitted to the molding pockfactors; namely, `(1X` the lack of satisfactory bak-4 depressions designed to cooperate with'the moldveniently removed withoutudamagejto the `bun.;

Further objects and advantages' ofthis inven-I tion will appear as the description isread'lin con-n i junction wi drawing: wherein:1 I

`Figure 1 cordance with the present invention.V L s 4Figure-,2

presentV invention.` l

th the appended claimsfand attached;

4is a top A"plan `of u rpan` made in` ac- Iisja top plan of inthe cover of the` Figure 3is atransversef section through an assembled pan` with the cover` in place, showingy v how the dough of thebunexpands into` engage-f ment with the cover and then expands radially to fill the molding pocketgA I .I

Figure 4V: isa topplan View of almodiiied form?` ofcover,;and lf5 H I I Figurefisia perspective ,of a bun made cordance w riac?v ith-thepresent-invention.`

y Withcontinuedreference to the drawing wherein like reference numerals are f used throughout same parts, erally the p the severalfigures to indicate the` 'thenumeralsul and |.I indicate gen-` an and cover, respectively,` of a baking pan embodying the present` invention.`

4Pan rIl) comprises a'at web-like supporting plate I2 having apertures I3 rtherein for receiv-u ing moldingpocketsior cups I 4. Plate I2 may containl any: desireiljnumber` of pockets I4, twoV pockets beingshownafor convenience of illus-` tration. Pockets lI tmayj be securedl to plate I2 in :any desired manner suchias by spinning the e edges of the plate andpocketstogether as shown at I5 or the plate and the pockets may bemade4 integral.

erably bent thepan. i

- Pockets I The outer edgesof plate I2are prefover shown at 12a for reenforcing @maybe of any desired shape or size but preferably are round as shown when ham` burger buns'are to` be baked and ofwsuflicient size even when coveredto accommodate a baked two ounce bun,

the size sp the proper and wiches.

One pref measuring' approximately three and v one-half (3l/2);inchesin diameter and one and;4

three-eighths: (1%). inches in height., I A` bun ofl ecied is generally considered to be; l

desired "size for hamburger sandf erred form of cover, comprises pref- :sonek down-turned ange I1, the end I8 of which is turned up around a weighted metal strip I9. Flange I1 extends completely around pan I0 and is spaced from the edges thereof a substantial distance lto insure the access of heat to all sides of the molds and for convenience in removal.

Inwardly from the edges of cover II, the surface of the cover is depressed as at 2| to provide a well or air pocket 22 overlying each molding pocket I4 and extending part way therein. vDepressions 2| lare approximately one-quarter (1A) inch in depth and are of av diameter to loosely fit in pockets I4. Depressions 2l, adjacent the periphery of the substantially horizontal central portion 23, are preferably provided `with a circular series of small apertures'l 24 designed to permit the escape of air and gases.. developed from the baking, from pockets I4 duringbaking. The spacing of ange I1 from pan II! is provided to permit the proper cooperation of depressions 2| and pockets I4, and to prevent binding of the pan and cover even if one or the otherv should become distorted by repeated use and subjection to heat.

It will also be noted that by reason of the noveldesgn of thel cover and the pan, the two l together -d'o not take up any more room in an oven than the pan alone. Furthermore, the pan and cover when combined form a unit that can readily be handled and moved in and out of an oven; The -unit is also readily capable of use in travelling ovens. v

Buns are preferably made and cooked in the following manner when using aY pan mad-e accordingto the present invention:`

First a bun dough is made upin the usual manner, with the exception that the shortening and other ingredients can be decreased to approximately the richness of loaf ,bread dough, thereby effecting la considerable saving. The dough made kin this manner is then proofed in well known manner.- After suflicient proofing, portions of the dough sufficient to make a two ounce bun are placed in pockets I4 as y 'shown in FigureV 1 andat the left of .Figure 2 5 heated to the proper temperature.

at 28 and cover II is placed on pan I0 with depressions 2| loosely fitting in pockets I4 as shown at the left of Figure 2. Y

1The pan is immediately placed in an oven The heat of the oven causes the dough to expand or rise until it engages fiat surface 23 of cover II as shown in dott-ed lines at the left of Figure 2. At` this time further upward expansion of the dough is resisted by weighted cover l II and the dough is forced to expand radially until pocket I4 is completely filled as shown at the right of Figure 2. During this expansion, the air in pockets I4-and the discharged gases pass from pockets I4 to the oven through apertures 24 as indicated by the arrows. f

During this stage the temperature in pockets I4 is not sufficiently high to start baking of the t through the metal of the pan andA cover.

bun since the oven heat has not penetrated As a consequence, the dough will expand and completely ll the mold before any actual baking takes place. This effect is further enhanced by Well or air trap 22 in which relatively cool air v-is retained because of thefact that the ,hot` oven air circulates around and over the surfaces of the pan because of its inherent tendency to rise and it will not ow down into depressions 2| and through apertures 24into pockets I4.

erably a relatively fiat metal sheet having a I As soon as the pan and cover become thoroughly heated bun 29 begins to bake and the air in trap 22 becomes warm and rises. The entire metal surface in contact with the dough accordingly reaches and remains at the same temperature and evenly cooks the bun. It will be noted that the open oven heat at no time is in contact with any portion of bun 29 or pockets I4. As a consequence, the undesirable rapid baking of the top of the bun now usually encountered and the consequent drying of the bun and toughening of the top crust is eliminated. When buns 29 have been cooked for a sufiicient time, the pans are removed from the oven and buns 29 are removed from the pan to cool or be served hot.

As a result of the single proofing of the Y dough and elimination of the punching down now generally followed by bakers, the finished bun has an unusually ne grain. Furthermore, by use of the pan of the present invention the buns 29 will be of substantially uniform size and shape as shown in Figure 5. The bun will not be dry, andthe crust will be uniformly tender and evenly baked and brown.

- Figure 4 illustrates a modified form of cover IIa. Cover IIa is formed from a metal mesh material `and has a weighted flange I1 (not shown) exactly like that of cover II. In this form of the invention, depressionsZI are formed exactly like the depressions 2| of cover I I, except that the apertures 24 are omitted. The func-v tion of apertures 24 is adequately performed by the holes provided by the mesh cover and are consequently unnecessary.

It is to be noted that the present invention is characterized by a number of advantages not found'in the prior art. Y

By reason of the novel pan andV cover construction, the cover readily covers two individual pockets yet can be easily removed by a straight vertical movement without damaging the buns. The pan with its cover on takes up no more room than an uncovered pan thereby permitting full use of the effective oven space. By reason of the individual molding pockets being of a size to accommodate the baked bun, the correct size and shape of the final product is always assured.

An improved product is obtained because the necessity for the prior punching down step is removed. Not only is this an economy but is of advantage in avoiding the break-down of the texture of the bun which always follows punching down. This invention permits further material economies in the saving of ingredients particularly shortening and has been found to cut the baking time substantially in half, thus.

, respects as illustrative and not restrictive, the

scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

What is claimed and desired to be secured by United States Letters Patent is: I

1. A baking pan for hamburger buns or the like comprising a pan having a plurality of open topped bun molds of predetermined size, a cover co-eXtensive withthe top of said pan, a plurality of downwardly extending shallow depressions in said cover equal innumber to said molds and complementing in' relation thereto for loosely fitting into said molds and resisting excessive up-y ward expansion of the dough placed in said molds,

the depressed portions of said cover having a plurality of relatively small apertures therein to allow the escape of air and gases from the yeast and other ingredients from the molds as the bun i dough .expands and cooks, and a peripheral, downwardly extending, weighted flange on said cover, said pan cooperating with said cover to prevent direct contact between the open oven heat and the dough in said molds and said flange preventing the raising of said cover as the dough expands against said depressions.v Y

2. 'I'he pan defined in claim 1 wh-erein.fsaid` depressions provide a trap on the top surface of said cover over each of said molds to retain a layer of relatively cool air over the top of the bun dough until said pan is thoroughly heated to prevent pre-cooking of the top of thebun.

3. A cover for a bun baking or like baking pan y having individual pockets comprising a substantially flat metal member having spaced depressions in its upper surface, a downwardly extending weighted flange along its periphery, and means to i permit the passage of the air `and gases from the pan to the oven.

4. A baking pan for hamburger buns or the like comprising a pan with a least one molding pocket of predetermined size and shape,r a, cover for said pan substantially closing the open face of said molding pocket, said cover being formed with a shallow depression designed to extend part way intosaid molding pocket and arrest the normal rising of the dough, said depression also serving` to` provide a trap directly above said molding pocketfor retaining a quantity of relatively cool air above said pocket thereby retarding the cooking of the top of the bun until said pocket and cover are sufficiently hot to bake thebottom, sides and top of the bun simultaneouslywithout direct contact of the bun dough with the open oven heat. o t HERMAN E. KRATZvER. 

